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–+ servings
Ella Cooks

Creamy Chicken Tortilla Soup With Black Beans That Tastes Restaurant Good

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This is one of those soups I make when I want something cozy and comforting, but still bold and satisfying. It’s creamy without being heavy, full of flavor, and loaded with tender chicken, black beans, and just the right amount of spice.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Soup
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 2 cups cooked chicken shredded (rotisserie works perfectly)
  • 1 can 15 oz black beans, rinsed and drained
  • 1 can 15 oz corn, drained
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • ¾ cup heavy cream
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
To Serve (Optional but Recommended):
  • Tortilla strips or crushed tortilla chips
  • Fresh cilantro chopped
  • Lime wedges
  • Avocado slices or a spoon of sour cream

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board

Method
 

Method
    Build the flavor base
    1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes until softened and lightly golden. Stir in the garlic and cook for 30 seconds until fragrant.
    Toast the spices
    1. Add the chili powder, cumin, and smoked paprika. Stir for about 30 seconds to bring out their flavor.
    Add the main ingredients
    1. Stir in the shredded chicken, black beans, corn, and chicken broth. Season lightly with salt and pepper.
    Simmer
    1. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 10–15 minutes so the flavors come together.
    Make it creamy
    1. Lower the heat and stir in the heavy cream. Heat gently without boiling. Taste and adjust seasoning as needed.
    Serve
    1. Ladle into bowls and finish with tortilla strips, fresh cilantro, and a generous squeeze of lime.

    Nutrition

    Calories: 360kcalCarbohydrates: 27gProtein: 26gFat: 19gFiber: 7g

    Notes

    Serving Suggestions

    • Add avocado slices for extra creaminess
    • Serve with warm tortillas or crusty bread
    • Turn leftovers into a rice bowl the next day
    • This soup is hearty enough on its own but pairs beautifully with simple sides.

    Tips & Variations

    • Extra creamy: Blend one cup of soup and stir it back in
    • Spicier: Add cayenne or a diced jalapeño with the onions
    • Lighter: Swap half the cream for milk
    • Slow cooker: Add everything except cream and cook on low for 4–6 hours, stir in cream at the end

    Storage & Reheating

    Store in an airtight container in the fridge for up to 4 days
    Reheat gently on the stove or microwave
    Add a splash of broth if it thickens

    FAQs

    Can I use leftover chicken?   
    Yes, this recipe is perfect for leftover or rotisserie chicken.
    Can I freeze this soup?   
    Yes, but freeze before adding cream. Stir it in when reheating for best texture.
    Does this taste very spicy?   
    It’s mild to medium. Easy to adjust either way.
     

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